Pumpkin soup

COPYRIGHT WARNING:All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.

DISCLAIMER:Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction. Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.

WHAT YOU NEED

2.5 Kg of Pumpkin

One cup of milk

One teaspoon of cream (crème fraîche)

Ground black pepper

Ground white pepper

Ground ginger

Ground onions

Salt

Preferably a cast iron cooking pot

An immersion blender (hand mixer)

Cut the pumpkin into slice so you can remove the inner and outer peels.

Cut the pumpkin slices into medium cubes, add water until they are half covered, add salt and put them covered on a medium heat.Cast iron cooking pots are preferred for better keeping both water and heat.

Stir them from time to time and test them with a fork after a few minutes until they are soft.

Allow them to cool for a few minutes and add to taste the ground spices (by decreasing order of quantity):

onion

white pepper

black pepper

ginger

Mix well using an immersion blender.

Add a maximum of one glass of milk and one or two teaspoon (s) of cream.This is when you can decide to make it light or not by using fat free milk and cream.Mix again and taste again.Add spices if needed to your preference and remix.

Simmer at low heat for another 10 minutes while stirring with a wooden spoon from time to time.